Grasas y Aceites

Papers
(The median citation count of Grasas y Aceites is 1. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-08-01 to 2026-08-01.)
ArticleCitations
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds34
Immunomodulation as the main characteristic of vegetable oils: a review17
13
Effect of storage conditions on the dietary and pharmaceutical values of ginger oil, and modeling its dielectric properties13
Influence of grafting on fatty acid profile and some physicochemical properties of watermelon seed and seed oil12
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread11
Validación interlaboratorio de una nueva formulación de materiales de referencia para el análisis sensorial del aceite de oliva10
Assessment of the nutritional changes in common pandora (Pagellus erythrinus) muscles infested by Lernaeolophus sultanus9
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying8
Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process8
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye7
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil7
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis6
Evaluation of monthly changes in essential oil yield and components of cherry laurel (Prunus laurocerasus L.) leaf6
Effect of vacuum impregnation on physical changes during table olive processing6
Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus6
Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment6
Green extraction of phenolic compounds from olive pomace: optimization of autohydrolysis conditions and evaluation of potential applications6
Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil6
Comparative evaluation of physicochemical properties, fatty acid profile, anticholinesterase and anti-inflammatory activities of cold pressed chia, linseed, and rapeseed oils5
Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat5
5
Influence of rootstock types and yeast strains on the quality attributes of ‘fuji’ apple cider5
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane5
Oxidative and microbiological stability of soybean expeller under simulated commercial storage conditions5
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil5
Detection of coconut oil adulteration with palm oil through NMR spectroscopic method5
Variability in seed quality traits in castor germplasm4
Investigation of γ-irradiation effects on physicochemical characteristics, fatty acid and sterol profiles of three different poppy (Papaver somniferum L.) seed varieties4
Electron spin resonance (microESR) to determine the peroxide value of virgin olive oil4
Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations4
The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation4
Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils4
Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils4
Isolation and identification of lactic acid bacteria throughout spontaneous fermentation of table olives produced by the sodium bicarbonate debittering method4
Extraction of amaranth seed oil using subcritical butane and use of the generated cake for protein extraction4
Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets4
Analysis of oxidative stability and fatty acids profile of coconut oil and flaxseed oil blends3
Peanut oil pressing extraction: Effects of process conditions and peanut kernel characteristics on oil yield and quality parameters3
Optimization and evaluation of a hydration method for producing high quality oil and defatted meal from hemp seed kernels3
Antioxidant properties of two novel lipophilic gallic acid derivatives3
Exploration of the biochemical composition of Citrus L. seeds for industrial applications3
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable o3
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods3
Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition3
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation3
3
Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences3
Physicochemical properties and storage stability of nanoencapsulated docosahexaenoic acid with different gum arabic Maillard reaction products3
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil3
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş3
Influence of different irrigation regimes and planting times on the quality and quantity of calyx, seed oil content and water use efficiency of roselle (Hibiscus sabdariffa L.)3
Assessment of N-Acylethanolamines levels in dry achenes from four cultivars of cannabis sativa L.3
Advances in the microbiology of table olives: a scientific meeting3
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction3
Extraction of healthy oils from fish viscera by conventional and advanced technologies2
Seasonal changes in the fatty acid profiles of widely-consumed fish species from the Mesopotamian River Basin2
Comparative chemical composition and antioxidant capacity of essential oil and oleoresin from Eucalyptus globulus Labill. leaves2
Lipid classes and fatty acid composition in two parasitic copepods Peroderma cylindricum and Lernaeocera lusci and their respective fish hosts Sardina pilchardus and Merluccius merluccius from the Tun2
Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils2
Influence of the extraction method on the yield and quality of bacaba palm oil from southwestern Amazonia2
Effect of different lysozyme treatments on the properties of Kashar cheese properties2
Research progress on the genesis and removal methods of non-hydratable phospholipids from vegetable oils2
Development of zein/gum arabic blend-based edible films incorporated with fish oil: effects of fish oil concentration and cooking method2
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?2
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review2
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract2
Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu2
Volatile profile, phenolic content and antioxidant activity of chia seed (Salvia hispanica L.) essential oils obtained by different extraction methods2
Modulation of essential fatty acid levels in coconut oil with flaxseed oil2
2
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal2
Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil2
Evaluación de la rancidez y la respuesta sensorial de la mantequilla adicionada con orégano (Origanum vulgare), clavo de olor (Syzygium aromaticum) y chile (Capsicum annum).2
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process2
Valorization of palm-pressed mesocarp fiber (PPMF): a rich source of insoluble dietary fiber with functional and health-promoting properties1
Metabolic effects of chia oil in experimental models: a narrative review1
Removal of DBP from evening primrose oil with activated clay modified by chitosan and CTAB1
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa1
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry1
Differences in milk fat composition across selected mammals - A review1
Ensuring the food and biological safety of meat and meat-containing products from microbial contamination1
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes1
Investigation of some physicochemical properties of safflower oil blends1
The effect of harvest time on the volatile compounds and bioactive properties of the flowers, leaves, and stems of Echinacea Pallida and its utilization to improve the oxidative stability of vegetable1
Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg1
Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model1
1
Estimation of mass transfer terms in the lycopene recovery employing Moringa oleifera Lam oil as solvent1
Nutritional, physicochemical, and phenolic profiles of seeds and seed fats from three native oleaginous Combretum Loefl. species in West Africa1
Kinetic modelling of combined ultrasonication and Soxhlet based extraction of lipids from passion fruit seed using ethanol as solvent1
Non-thermal technologies in vegetable oil extraction: yield, composition, and antioxidant activity. A review1
1
Application of coconut fiber and shell in the bleaching of soybean oil1
Adding Tunisian grape seed extract to corn oil during heating: Impact on stability and fatty acid composition1
Seasonal effect on fatty acid composition in phospholipid classes and triacylglycerols of male Capoeta umbla1
1
Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends1
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